Description
A moist and buttery Caribbean rum cake infused with warm spices and soaked in a rich dark rum glaze—an irresistible holiday favorite!
Ingredients
Cake:
• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• ½ cup dark rum
• 1 tbsp vanilla extract
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
Rum Glaze:
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ cup dark rum
• 2 tbsp water
• 1 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (165°C). Grease a Bundt pan.
2. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugars, then beat in eggs one at a time. Add vanilla.
4. Alternate adding dry ingredients and milk. Stir in rum.
5. Bake for 55-60 minutes. Let cool for 10 minutes.
6. Prepare glaze: Melt butter, add sugar, water, and rum. Simmer for 3-4 minutes.
7. Poke holes in cake, pour glaze over it, and let soak.
8. Let sit for at least an hour before serving.
Notes
• For a non-alcoholic version, use rum extract and orange juice.
• Store at room temperature for up to 3 days.
• Best served slightly warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: rum cake, Caribbean dessert, festival cake, holiday baking, boozy cake